The Cookstr Weekly: Ten DIY Challenges

There are some foods that I often find myself buying for reasons of convenience although I really prefer making them on my own – bread, hummus and chocolate-hazelnut spread come to mind – and then there are foods that I never seem to be able to make the jump to DIYing. Below are ten of those things that have largely remained outside of my wheelhouse, all of which I’m challenging myself this season to make from scratch. I’ve stayed away from anything that requires complex equipment or immense skill, and instead tried to stick to relatively easy projects that we’re simply so used to picking up at the grocery store on the way home. You may already have sworn off store-bought mayonnaise, and homemade pasta might be part of your regular repertoire. In that case, leave a comment and tell us about your most recent DIY challenge! We always love to hear from you.

Making donuts seems like a project, and a messy one at that. I immediately picture splattering oil and counters covered in powdery sugar spills. But if you’ve ever had a fresh apple cider donut from a farmers’ market this time of year, you’ll understand the urge to experiment with recreating them at home. You don’t need a lot of special equipment here, besides a thermometer – making sure the oil is at the right temperature ensures a light and crispy result – and a donut- or biscuit-cutter.

“Baked in a cast-iron skillet, this is a real pan “cake.” At the Bakery, we prepare it in the wood-fired oven, where it puffs up to an inch thick in just a couple minutes. We top it with huckleberries or strawberries, or serve it with maple syrup and butter – or even eat it with a thin European-style yogurt. One pancake should be enough for one person. If you want to serve the pancakes to a group of people, cut them into slices and allow your guests to help themselves.”

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